Black Sesame Shortbread

My first attempt - they did not come out perfectly round and I didn’t have the white sesame seeds perfectly arranged. But taste and texture are outstanding. Will definitely make again and work a little harder on the cosmetic aspects.

I completely forgot to toast the sesame seeds, but the taste is still nutty. We’re at 6,000 ’ elevation and I also forgot to add some extra liquid, but they turned out pretty good. A little dry maybe.

having made them more than once, i now skip the bother of forming a log, chilling it and slicing and just pat the dough into an approximate 9'x 10' rectangle (it doesnt stick to my cutting board) and simply cut out rectangles: i do 6 x 4 = 24 fabulous cookies.

This recipe is FABULOUS! OK. I made a few changes.. Square, not round. Used stand mixer after Quisinarting sesame and sugar. Egg white to affix the blonde sesame seeds. These little gems are magnificent. Thank you for the recipe!

We wanted to love these. Found the unique savory flavor profile interesting for a cookie and loved that it was not too sweet. Appealing crumb. But too greasy. Maybe our seeds were too fresh? Recipe was followed without substitutions or adjustments. Won't be trying again.

this cookie was delicious and unique. the trendy use of tahini in desserts like brownies doesn't work for me at all. but black sesames are quite distinctive, they barely resemble white sesame seeds or tahini. i had no trouble forming it into a log- but it would be easier to do if instead of saying to make it 2" in diameter- just say to make it 8" long! (i'd add an extra 1/2" allowance).an 8" long log will automatically b 2" in diameter, and if cut in 1/3"slices will give 24 cookies (8 x 3=24)

These were perfect just as written! I was surprised by the 132g flour for 1 cup, but I followed it anyway. Wouldn’t change a thing.

I've never had so many people decline a homemade cookie, and so many others ask for the recipe. The black sesame seems very polarizing, but was also exactly what I was so excited about! Absolutely delicious. A perfect nutty, sweet, and slightly savory treat. Even my Chinese student and paraprofessional both loved them.

I chilled the dough in a rectangular block and sliced into dice and pressed each corner in to make kinda round and dipped in sesame and baked and they came out great. I made probably twice as many. Don’t worry about slicing round. The dough is very forgiving.

* use vitamix to blend sesame seeds until almost a paste (add a bit of the butter, melted, to help the blender out) * combine melted butter with sesame paste, and mix into dry ingredients * yielded about 15 cookies

Followed recipe and they came out perfect. Used silicon brush to lightly coat top of each cookie half with egg white, before covering that half w/ white seeds. I put the white seeds in a small bowl and used a dipping action to coat. For a perfect seed edge, it helped to lightly push them against a thin knife blade, tho on baking the cookies spread a bit, slightly disrupting the look of the seeds; maybe fridge first? Nicesesame flavor; dramatic look; more delicate texture than usual shortbread.

Too salty for me and I love salt! I thought 3/4 t salt sounded like a lot and I used salted butter so reduced it to 1/2 t and it was still too salty. Are the meant to be super salty or was it just the butter?

I cooked 18 minutes at sea level and the bottoms were scorched really keep an eye on them after 15 minutes!

I love this recipe. Now I'd like to make a batch for my sister who cannot eat wheat flour. Has anyone had success with a flour substitution that they can recommend?

I like this recipe. It's the first sesame shortbread recipe I have found, and I use sesame often. I used sesame powder, as it's convenient and inexpensive in my country. However, I should have reduced the salt to 1/4 or 1/2 teaspoon - it was too salty with 3/4 cup of sesame powder in place of the sesame seeds.